Mamaliga from corn grits in Moldavian style

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook hominy from corn grits? Prepare your ingredients. There are very few of them, the main ones are cereals and water. Choose high-quality oil that is added at the very end of cooking that complies with GOST; the taste of the porridge will depend on its taste. Turmeric is not a necessary ingredient at all, I added it for a richer color.

2. STEP 2

   

   Rinse corn grits thoroughly until clear water. This must be done to wash out all the starch from the corn, otherwise the finished hominy will taste bitter.

3. STEP 3

   

   Transfer the corn grits to a heavy-bottomed saucepan or cauldron. Add turmeric and salt.

4. STEP 4

   

   Pour in hot water and stir.

5. STEP 5

   

   Place the saucepan over high heat and bring to a boil. Then reduce the heat to low. Cook the cereal for about 7 minutes, stirring occasionally to prevent the cereal from burning on the bottom.

6. STEP 6

   

   Once the visible liquid has evaporated and the porridge begins to bubble, start stirring it constantly. In this way, boil the hominy for about 10 minutes until thick.

7. STEP 7

   

   Then remove the saucepan from the heat.

8. STEP 8

   

   Add butter to the hominy and stir.

9. STEP 9

   

   Smooth the surface of the hominy with a spatula.

10. STEP 10

    

    Cover the saucepan with a lid and cool the porridge at room temperature.

11. STEP 11

    

    Turn the cooled porridge onto a plate.

12. STEP 12

    

    Cut the hominy into portions using oiled thread or a knife. It is necessary to oil the knife, as the hominy sticks strongly to the blade. Mamalyga is served with sour cream, feta cheese, cottage cheese, cracklings, and bacon.

13. STEP 13

    

    Bon appetit!

Comments on the recipe

artemia

13.11.2023

4.7

And I cook this porridge from corn grits.

Testomania

13.11.2023

5

I love mamalyga very much, but I used to make it from corn flour. Today I tried a recipe for Moldavian corn grits mamaliga. I want to share my impressions. I cooked in an old cast iron cauldron with a thick bottom; as it turned out later, dishes with a thick bottom are an important point indicated by the author. I took about a glass more water than in the recipe. And it took more time to prepare - about 35-40 minutes (here I would like to immediately give advice - if you do wash the cereal as described in the recipe, leave it in water for 10 minutes, the cereal will swell a little and it will take less time to cook) . After boiling, the hominy actually had to be stirred almost constantly. This required some physical effort because the mass quickly thickened and stuck to the bottom. At the same time, I used a potato masher, kneaded it well for about a minute, then cooked for 2-3 minutes with the lid closed, then kneaded again, and so on for half an hour until ready. I checked the readiness by tasting the pieces that had cooled on the masher. The finished hominy had to be left to cool with the lid closed at room temperature. But I wanted the finished dish to look as beautiful as in the picture (this would hardly have happened in my old cauldron). So I greased a flat pan with butter, poured the hot mixture into it, leveled the surface with a spoon and left it to cool, covering it with a lid. After about half an hour, the hominy stabilized; it easily came out of the greased mold onto the dish. I made a small hole in the top center and put a small piece of butter there (I saw such a serving in one Moldavian restaurant). It turned out to be a wonderful, tasty and very healthy dish! I recommend to everyone!

Vadim Azarnin

13.11.2023

4.7

In fact, neither in Moldova nor in Romania are grains washed and served hot, although they are delicious cold